Preheat the oven to 200C/400F/Gas 6. Slice the squash into 2cm/1in half moons and place in a deep roasting tin. Add the garlic, tomatoes, chilli and sage and season generously. Toss with three tablespoons of the oil until everything is nicely coated, then add two tablespoons of water to the bottom of the tin. Place in the oven for 50-60 minutes, until golden and sticky. Keep warm.

Lightly break the cobnuts open.

Tumble the squash gently into a bowl and add the watercress and cobnuts. Pour in the remaining oil and squeeze in the lemon and season lightly. Toss carefully, then assemble on a large platter. Shave over the cheese, then serve.

Preheat the oven to 200C/400F/Gas 6. Slice the squash into 2cm/1in half moons and place in a deep roasting tin. Add the garlic, tomatoes, chilli and sage and season generously. Toss with three tablespoons of the oil until everything is nicely coated, then add two tablespoons of water to the bottom of the tin. Place in the oven for 50-60 minutes, until golden and sticky. Keep warm.

Lightly break the cobnuts open.

Tumble the squash gently into a bowl and add the watercress and cobnuts. Pour in the remaining oil and squeeze in the lemon and season lightly. Toss carefully, then assemble on a large platter. Shave over the cheese, then serve.

This salad looks best if you chop everything into similar-sized chunks. The peas add a wonderful sweetness. You can pretty much use any vegetables you have around – don’t worry if you don’t have everything in the list below – you just want a nice mix of flavours, colours and textures. Read more

The most authentic way of making this is to fry all the ingredients separately and then combine them at the end, but I think that perhaps life is a bit short for all that. If you have any other vegetables at the bottom of your fridge, feel free to include them too. Glass noodles can be found at all Asian supermarkets. Read more

To get the best flavour out of herbs slice them, as opposed to chopping them. Just roll them into a tight cigar and use your sharpest knife — don’t be tempted to chuck them into the food processor as it bruises them. Read more

If your broad beans are on the large side, blanch them in salted boiling water and pop them out of their skins when cool. If you manage to get hold of smaller ones, I think they are best eaten raw. Read more

You could also boil or roast the asparagus if you wish, but I adore it when it’s grilled and the dressing can easily stand up to it. The richness of duck eggs makes this dish really special, but don’t worry if you can’t find them. Read more